Appetizers
Spinach Artichoke Empanadas
⏱ 45 minutes
🍽 6 people
👁 2 views
Ingredients
- 1 package of empanada dough (20 count)
- 1 (14 oz) can of artichoke hearts, drained and chopped
- 1 package of frozen chopped spinach, thawed and drained
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup of shredded Parmesan cheese
- 1/2 cup of chopped fresh cilantro
- 1/4 cup of chopped scallions
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chopped artichoke hearts, spinach, Monterey Jack cheese, Parmesan cheese, cilantro, scallions, salt, and pepper.
- Lay out the empanada dough on a flat surface and spoon about 1 tablespoon of the artichoke spinach mixture onto the center of each dough circle.
- Brush the edges of the dough with olive oil and fold the dough in half to form a triangle or a square shape, pressing the edges to seal.
- Place the empanadas on a baking sheet lined with parchment paper and brush the tops with olive oil.
- Bake the empanadas for 15-20 minutes, or until golden brown.
- Serve the empanadas warm with your favorite dipping sauce.
